Skillet Chicken With Snap Peas, Mushrooms, And Coconut Curry Recipe Recipe

Name: Skillet Chicken With Snap Peas, Mushrooms, And Coconut Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons canola or vegetable oil; 1 pound oyster mushrooms; Kosher salt and freshly ground black pepper; 3 medium cloves garlic, minced (about 1 tablespoon); 1 1/2 tablespoons Thai green or red curry paste; 1 cup homemade or store-bought low sodium chicken stock; 1 (13 1/2 ouce) can coconut milk; 1 pound skinless, boneless chicken breasts; 3 cups snap peas; 1 tablespoon fish sauce; 1 cup bean sprouts; 1/2 cup watercress; 1/2 cup picked cilantro leaves; 2 scallions, white and light green parts only, thinly sliced; 1 jalapeno, thinly sliced; 1 tablespoon fresh juice from 1 lime; 1/4 teaspoon sugar; Lime wedges, for serving

Servings: persons

1 1/2 tablespoons canola or vegetable oil
1 pound oyster mushrooms
Kosher salt and freshly ground black pepper
3 medium cloves garlic, minced (about 1 tablespoon)
1 1/2 tablespoons Thai green or red curry paste
1 cup homemade or store-bought low sodium chicken stock
1 (13 1/2 ouce) can coconut milk
1 pound skinless, boneless chicken breasts
3 cups snap peas
1 tablespoon fish sauce
1 cup bean sprouts
1/2 cup watercress
1/2 cup picked cilantro leaves
2 scallions, white and light green parts only, thinly sliced
1 jalapeno, thinly sliced
1 tablespoon fresh juice from 1 lime
1/4 teaspoon sugar
Lime wedges, for serving

1
Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Add the mushrooms, season with salt and pepper, and cook until browned, about 2 to 3 minutes. Lower heat to medium and add garlic. Cook, stirring, until fragrant, about 30 seconds. Add curry paste and cook, stirring, until fragrant, another 30 seconds. Add the stock and coconut milk and bring the mixture to a simmer. Add the chicken breasts and adjust the heat to maintain a simmer. Cook until the chicken has cooked through, 16 to 20 minutes, turning over halfway. Remove chicken from the pan and place on a small plate until cool enough to handle.
2
Meanwhile, reduce heat under skillet to low and add the snap peas. When chicken is cool enough to handle, shred into bite-sized chunks with fingers. Add the chicken back to the pan. Continue cooking until snap peas are just cooked through but still crunchy, about 2 minutes. Stir in half of fish sauce
3
Toss beansprouts, watercress, cilantro, scallions, jalapeno, lime juice, sugar, and remaining fish sauce in a medium bowl. Transfer curry to serving bowls, top with salad, and serve immediately, passing more lime wedges tableside.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 tablespoons canola or vegetable oil, 1 pound oyster mushrooms, Kosher salt and freshly ground black pepper, 3 medium cloves garlic, minced (about 1 tablespoon), and more.

Yes, Skillet Chicken With Snap Peas, Mushrooms, And Coconut Curry Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Chicken With Snap Peas, Mushrooms, And Coconut Curry Recipe

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